Only larger-than-life, off-the-hook, celebrity chef Guy Fieri could have brewed up the names “Bananas Foster” (in this week’s coffee-spiked banana bread recipe) and “Redwood Roast” (in our easy-to-brew Valencia-meets-Flavortown Café del Tiempo coffee recipe) for two of his Flavortown Roasts line of Keurig-brewed, single cup coffees.
We threw the proverbial coco.bm Brew News cookbook at them this month and came up with two easy Bermuda Parent-friendly creations:
- a spiked-up Banana Bread bake-off using his New Orleans-inspired Bananas Foster and,
- a Spanish spin on his California Redwood “big-aroma” French Roast: Café del Tiempo.
Four Fun Fast Fieri Facts
- Guy doesn’t believe in kid-friendly recipes, “Ask them to help in the kitchen. Get them involved with whatever you cook. Let them feel something! It’ll turn picky eaters into enthusiastic ones.”
- He’s a big fan of cilantro and kale.
- In 1995 Fieri changed his surname, Ferry, back to his family’s original surname, Fieri to honour his immigrant Italian great-grandfather, Giuseppe Fieri.
- He looks shockingly normal without his signature spiky hair.
Coffee-Spiked Banana Bread
Coffee-Spiked Banana Bread is quite literally a mash-up of world-famous author, Mollie Katzen’s original recipe in The Moosewood Cookbook (Ten Speed Press) and Domenica Marchetti’s “Inspired Italian” go-go-coffee-and-milk-chocolate-chips-banana-bread revision that appeared in the Washington Post and on her website, garnering comments like, “I am gaga over almost anything with coffee or espresso in it.” Give it a try with Guy Fieri’s Banana Foster flavoured coffee for a little extra flavour spike or any one of Convenience Coffee’s bold, French or Italian roast selections.
Coffee-Spiked Banana Bread Ingredients
- 1-1/2 cups vegetable oil, plus more for greasing the loaf pans
- 4 cups unbleached all-purpose flour (or substitute 2 cups unbleached all-purpose flour plus 2 cups whole-wheat flour), plus extra for dusting the loaf pans
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated or ground nutmeg
- 3 ripe bananas, mashed
- 1 cup Bananas Foster coffee
- 1-3/4 cups packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 12 ounces milk chocolate chips
- Preheat the oven to 350 degrees.
- Use some oil to generously grease two 5- by 9-inch loaf pans, then dust them with flour, shaking out any excess.
- Whisk together the 4 cups of flour, the salt, baking powder, baking soda, cinnamon and nutmeg in a medium bowl.
- Stir together the mashed bananas and coffee in a medium bowl until thoroughly combined.
- Combine the 1-1/2 cups of oil and the brown sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed until incorporated. Beat in the eggs, one at a time until well blended, then add the vanilla and almond extracts.
- Gradually and alternately add the flour mixture and the banana mixture to the beaten egg mixture, beginning and ending with the flour one. Do not over mix, or the batter will be tough. Gently fold in the chocolate chips.
- Divide the batter evenly between the two loaf pans, smoothing the surfaces. Bake for 45 to 55 minutes, or until a cake tester inserted into the centre of each loaf comes out clean. Transfer the pans to a wire rack to cool for 20 minutes before removing the bread from the pans.
- Serve warm with apple butter.
- This generous recipe yields two large loaves. Make one and freeze one… (or invite us over for dessert.)
Café del Tiempo
California’s Redwood National Park (Fieri describes his Redwood Roast as big, strong and natural like the mighty California redwood forests) is a world away from Valencia’s orange, lemon and palm tree-lined shores but the two marry magically in this Mediterranean classic: coffee over ice with lemon and sugar.
Café del Tiempo is indigenous to Valencia, Spain. The “Tiempo romance” happens when you add a splash of fresh lemon and a dash of sugar to Café con Hielo, the typical Spanish coffee concoction: espresso poured over a glass filled with ice cubes. Café con Hielo is Spanish for “coffee with ice.”
To create the long, Americano version of this sweet and tart taste experience we recommend brewing it with Fieri’s Redwood Roast. Select your Keurig brewer’s smallest setting and use a mug rather than a glass. It takes a little trial and error to get the ratio of ice, lemon and sugar just right. Let us know how you make out on the Convenience Coffee Facebook page.
You can stay true to the Valencian Café del Tiempo espresso tradition by using any of our Lavazza BLUE espresso capsules.
Guy Fieri’s Flavorhouse Roast coffees arrived in Bermuda at the same time as our new Skinnygirl, Cake Boss and Torani single-cup coffee selections. You can order all of them on-line anytime at coco.bm or ask your merchandiser to bring you some tasty, free samples.
Our thanks for the photos we used in this week’s yummy x2 Brew News story:
- Neil Conway’s delicious Flickr photo of Chocolate-chip-covered Banana Bread
- Couple of Café del Tiempo lovers at Valencia’s Ciudad de las Artes y las Ciencias courtesy Flickr’s Luca Florio.
- Shockingly normal Guy Fieri photoshopped by The Legit Lemur at Imgur.
Dreaming of a vacation in southeastern Spain? You can get partway there without even leaving the kitchen. Follow this link to Daria Gushchenkova’s guide to ordering coffee in Valencia.
If you’d like more Italian-inspired cooking ideas from Domenica Marchetti, her coffee-spiked banana bread is a great place to start. We were tickled pink to get permission to reprint the coffee-spiked banana bread recipe from Mollie Katzen’s Moosewood Cookbook publisher, Ten Speed Press. You’ll also find these recipes and lots more in the 2017 Summer Edition of Bermuda Parent Magazine.